2-102.12 (A); Core; No present manager identified onsight that is ANSI certified food safety manager.
1.0
24.
3-501.19; Priority Foundation; Facility holds hot wings and TCS sides on Time as Public Health Control (TPHC) at the hot bar. Noted time stamp missing for hot wings and potato wedges. Noted item are held for 4 hours on TPHC. The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. CDI-TPHC guidance and procedures discussed during inspection. TCS items shall be marked to indicate their discard time (4 hours past removal from temperature control) or time pulled from temperature.
1.5
44.
4-901.11; Core; Noted serving pans stacked wet near the 3 comp sink area. Cross stacked dishes/ serving containers to properly air dry.
0.0
47.
4-501.11; Core. Significant ice build-up noted on the corner walls and condenser line in the walk-in freezer unit. The gaskets on the walk-in cooler are torn/ split. Knobs are missing from the sanitizer and soapy water dispensing system at the ware washing sink. The lower racks inside the walk-in cooler are beginning to rust. Begin replacing out rusted racks. Maintain equipment and utensils in good and cleanable condition.
1.0
55.
6-201.16; Core. Noted acoustical ceiling tiles are in place in much of the cooking area. Ceiling should be non-absorbent and washable.
0.5
55.
6-501.12; Core; In the walk-in freezer, need to break down and clear out the large ice build-up forming along the rear floors behind the storage racks. Also noted some sticky residue build-up along the FRP wall panel next to the 3 compartment sink. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
2-103.11 (A) - (P); Priority Foundation; Person in Charge Duties requires assuring employees are properly maintaining the temperatures of TIME/TEMPERATURE Control for safety foods during hot holding through daily oversight of the employees' routine monitoring of food temperatures. Rotisserie Chicken has been available to customers for 4-1/2 hours, is not at 135F as required and when I pulled it from service, another employee started the cooling process of the temperature abused food. She says food is typically held hot three hours and today food has been out in excess of 4-1/2 hours at unsafe temperature. PIC is also responsible for having employees clean and sanitize food contact surfaces but the food preparation sink is not clean and system is not establish for how employees get detergent or sanitizer to the preparation areas. discussed today
1.0
2.
2-102.12 (A); Core; No present manager identified onsight that is ANSI certified food safety manager.
1.0
10.
6-301.12; Priority Foundation; No paper towels are available at the handwashing sink near the friers. Paper towels in another dispenser are not dispensing properly (door must be opened to tear a towel). Provide paper towels at each handwashing sink. discussed today
1.0
16.
4-601.11 (A); Priority Foundation; Food Preparation Sink is not clean with an unclean film adhering to interior surfaces of the sink basin and some areas of the drainboard. Preparation Tables are not clean, including build-up on surfaces under stored items near the wall and associated with sticker residue. Use detergent and thoroughly clean surfaces after use. After cleaning and rinsing, apply sanitizer and allow surfaces to air-dry. Today I obtained soapy water from the ware washing sink dispenser in a bakery bucket to take to the food prep sink for cleaning. Cleaning was started during today's inspection.
1.5
21.
3-501.16(A)(1) ; Priority; Rotisserie Chicken 116F and 126F held in the front of the store for customer self-service. Rotisserie Chicken is labeled to have been cooked four and one half hours ago. Chicken shall be maintained at 135 degrees F and hotter. I wrote the time and temperature on the bags of chicken below 135F and set them aside for employees.
1.5
23.
3-501.17; Priority Foundation; Date Marking of Bulk Deli Meats is not being done according to the rule. The rule does not count hours. The first day the meat is opened is day one. According to date marking rule, this establishment is date marking for eight days and this is a violation. Correction of date marking to count days is needed to be in compliance.
0.0
47.
4-501.12; Core; Two large white cutting boards have black microbial growth and unpleasant odor. If cutting boards cannot be effectively clean, refinish or discard/replace them. Cutting boards were placed into soapy water today
0.5
47.
4-501.11; Core; Knobs are missing from the sanitizer and soapy water dispensing system at the ware washing sink. Hose at the ware washing sink is in bad condition with supporting coil out of place. Plastic lids are orange, fuzzy/textured/not smooth with peeling surface and cracked edges; discard utensils that are not easy-to-clean. Maintain equipment and utensils in good and cleanable condition.
0.0
49.
4-601.11(B) and (C); Core; Bulk Meat Display Refrigerator has unclean build-up in the doors and plastic components. Detailed cleaning of the refrigerator is needed. Laminated cards, signs, instructions hanging on walls are not clean. Maintain refrigerator and laminated signs clean.
0.5
51.
5-202.13; Priority; Spray Hose on the ware washing sink is not in good condition. Coil intended to hold the water supply end above the flood rim of the sink is not in place. Hose hangs into the center sink compartment. Correction is required. discussed today. Hose is above the flush rim in a temporary hold today.
1.0
55.
6-501.12; Core; Floor is sticky in the ware washing area. Floor is not clean near several walls. Wall in the utensil storage area is not clean. Blue tape is on the wall to secure a tile. Maintain physical facilities clean.
0.5
55.
6-501.113; Core; Broom is stored to the right of the blast chiller against a slicer. Store maintenance tools in designated location where contamination of equipment is unlikely.
0.0
55.
6-201.16; Core; acoustical ceiling tiles are in place in much of the cooking area. Ceiling should be non-absorbent and washable.
0.0
56.
6-303.11; Core; Several lights are out, not functioning. Restore lighting to 50 foot candles at surfaces where a food employee is working with food or working with utensils or equipment such as knives and slicers.
4-501.11; Core; The fans inside the walk in freezer are not working properly. Some of them spin while others are not, either due to malfunction or due to ice buildup preventing it.- Equipment shall be maintained in a good state of repair and condition.- Please repair the fans in the walk in.
0.5
49.
4-602.13; Core; The lightbulbs above the frying area have buildup of grease on them.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the lightbulbs.
0.0
55.
6-501.11; Core; The right wall on the inside of the walk in cooler is beginning to warp/ come off. The cracks are filled with ice and are pushing on the wall making it seem like it is coming off. The door to the walk in cooler is also damaged with cracks that need to be repaired.- Physical facilities shall be maintained in good repair.- Please repair/replace items listed.
1.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources Nicole Millard/ 919-500-6205/ Rena.Millard@wake.gov
6-301.12; Priority Foundation; Two different handsinks did not have paper towels.- Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels.- CDI, paper towels were added to both sinks.
1.0
24.
3-501.19; Priority Foundation; At beginning of inspection, the items the facility keeps on TPHC did not have a tag indicating when the food came out or needs to be discarded.- If time without temperature control up to a maximum of 4 hours is being used, items shall be clearly marked with a tag or other indication that shows the time product was removed from temperature control or have a tag that shows what time the product needs to be disposed of.- CDI, the times were written onto the items.
1.5
55.
6-501.11; Core; The right wall on the inside of the walk in cooler is beginning to warp/ come off. The cracks are filled with ice and are pushing on the wall making it seem like it is coming off. The door to the walk in cooler is also damaged with cracks that need to be repaired.- Physical facilities shall be maintained in good repair.- Please repair/replace items listed.
1.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
2-501.11; Priority Foundation; Facility does not have written out cleanup procedures for vomiting/diarrheal events.- A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter.- CDI, EHS provided the required documents for the PIC to keep on file.
0.0
24.
3-501.19; Priority Foundation; At beginning of inspection, the items the facility keeps on TPHC did not have a tag indicating when the food came out or needs to be discarded.- If time without temperature control up to a maximum of 4 hours is being used, items shall be clearly marked with a tag or other indication that shows the time product was removed from temperature control or have a tag that shows what time the product needs to be disposed of.- CDI, the times were written onto the items.
1.5
44.
4-903.11(A), (B) and (D); Core; Observed minor wet stacking of metal pans.- Clean equipment and utensils shall be stored in a self draining position that allows for air drying.- CDI, the PIC separated the pans to air dry
0.0
49.
4-602.13; Core; The cutting board used to wrap items for sell had sticker residue on it and the wheels on cooking equipment have buildup of grease/other debris buildup.- Nonfood contact surfaces of equipment shall be cleaned at the frequency necessary to preclude a buildup of soils.- The cutting board was scraped and cleaned, please clean the wheels.
0.5
55.
6-501.12; Core; In between the wall and rotisserie cooker, the floors have buildup of debris that needs to be cleaned.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean the floors and do so more frequently.
0.0
55.
6-501.11; Core; The right wall on the inside of the walk in cooler is beginning to warp/ come off. The cracks are filled with ice and are pushing on the wall making it seem like it is coming off. The door to the walk in cooler is also damaged with cracks that need to be repaired.- Physical facilities shall be maintained in good repair.- Please repair/replace items listed.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources -------PIC cannot sign due to COVID-19 concerns
No signature of recipient due to COVID-19 pandemic. Lights are blown in the walk-in freezer. Work order has been placed for lights. Follow-Up: 01/17/2021
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. Follow-Up: 01/24/2019
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. Follow-Up: 08/03/2018
In the freezer, fully cooked frozen "Wing Zings" were found stored below frozen raw chicken products, these items all remain frozen from delivery through to cooking but the fully cooked product should be stored above or away from the raw product to prevent any potential cross-contamination. Items were moved during inspection. NOTICE: Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. Failure to comply with temperature requirement after January 1, 2019 will result in violation and point deduction.
One hanging thermometer in the display case in deli was not functioning properly. Ambient air temperature was less than 45 degrees. All other thermometers were functioning properly in other display cases in deli.
During inspection, rotiserrie chickens were taking a very long time to reach final cook temperatures. After flipping the chickens so that the breast meat side was up towards the heating elements, the chickens reached proper temperature very quickly. Recommend starting chickens breast down then flipping them so that the breast meat gets more exposure to heat while cooking.
The individually packaged corn dogs and chicken sandwiches in the customer self service hot holding area do not maintain 135 F or above. Items were discarded. Make corn dogs a few at a time and keep them in the heated steam table display. Chicken sandwiches should be assembled to order to maintain tempearture.
2.0
28.
Flies present ( deli section is next to one of the entrances ).
1.0
34.
Clean the air drying rack. The rack is also starting to rust.
0.0
36.
Replace a torn walk-in cooler gasket and torn cooler door flaps.
0.0
45.
Clean the floor in the walk-in freezer.
0.5
49.
No documentation of approved training - no credit awarded.
Fried chicken pieces were placed into closed containers and put out into the customer self-service area before they reached 45 F. Cool the pieces to 45 F before closing the lids on the containers.
1.0
43.
Repair one wobbly hand sink faucet.
0.0
45.
Clean the floors in the walk-in coolers.
0.5
49.
No documentation of approved training - no credit awarded.
One of the food prep sinks had a hand wash sign above the sink and paper towels next to the sink. The hand wash sink is the much smaller sink next to the food prep sink. Repair the paper towel holder at that sink and move the had wash sign.
0.0
10.
Cases of raw and cooked chicken in the freezer are not separated. Raw chicken sitting above pre-cooked chicken. Check the labels when foods are put away, and keep all the raw chicken on the bottom shelves.
1.5
13.
Some chicken wings in a larger batch were at 109-144 F when they came out of the fryer. The chicken wings were stuck together in a big lump when they went into the fryer. Pieces on the inside of the lump did not cook to 165 F. Be sure to separate the chicken pieces before they go into the fryer. Wings were put back into the fryer and cooked to 195 F.
2.0
34.
Keep the knife holder clean. Grease and dust are building up on it. Clean the white trays used to store clean dishes.
0.5
36.
Replace a torn gasket on the walk-in cooler door.
0.5
43.
One of the hand wash sinks does not have apaper towel dispenser anymore. Install a paper towel holder, and keep paper towels available.
1.0
45.
The floor in the dishwashing area is greasy. Clean the floor.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Note : We had a complaint about a customer receiving undercooked fried chicken and getting ill from it.
Raw chicken above roast beef and onion rings in walk in freezer. Arrange coolers and freezers according to final cook temperature. Raw chicken is always to be stored below other foods.
1.5
16.
2 types of chicken wings, chicken tenders and shrimp below 135F on hot holding line. Keep hot hold PHF`s 135F and above. 2 hot holding lights out at time of inspection with food in unit. Lights are onsite but unit must cool down before lights installed. Do not store PHF`s in area below blown lights until lighting replaced.
2.0
34.
Some pans wet stacked on rolling cart. Allow utensils to air dry before stacking to prevent mold and bacterial growth.
0.5
36.
Badly cracked sample trays and plastic dome. No longer easily cleanable. Replace. Paper lining bins. Don`t line bins or equipment with absorbent materials. Not easily cleanable; Remove tape from stacked plastic bins at prep table across from fryers.
0.5
40.
Cleaning needed of white plastic tray bottoms on rolling racks and metal pan exteriors. Greasy. Remove all paper and adhesive from equipment exteriors. Cleaning needed of ketchup bin exterior.
0.5
46.
Bulbs above food in front display unit holding sides not shatterproof or shielded. Bulbs are to be shatterproof or sheilded when over food or food prep areas. 1 blown light over frying line and over bakery 3 compartment sink. 50 foot candles required in cooking and dishwashing areas. Replace.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Slicers are to be completely broken down, cleaned and sanitized every 4 hours.
Baking pans, white trays, and rotisserie racks still soiled. Thoroughly wash, rinse,and sanitize; Slicers still very soiled after use. Wipe down more thoroughly. Be sure to wash,rinse,and sanitize at least every 4 hours.
1.5
34.
Clean utensils stored on soiled sanitized side of 3 compartment sink. Never store clean utensils on a soiled surface.
0.5
36.
Rotisserie racks peeling and no longer easily cleanable. Replace; Tin foil lining pan at table. Don`t line shelving unless changed DAILY; Replace window frame on wic door. Badly cracked.
0.5
44.
Sweep around dumpster.
0.0
49.
No documentation of approved training - no credit awarded.
Pans stored as clean still have food residue present. Thoroughly wash,rinse, and sanitize. ( CDI )
1.5
24.
Sandwiches thawing on table at room temperature. Potentially Hazardous Foods shall be thawed: 1. Under running water 70F or lower, 2. in refrigerated units 45F and below, 3. as part of the conventional cooking process, or 4. in a microwave only if the food will be immediately transferred to conventional cooking equipment or if cooking in its entirety occurs in the microwave. Sandwiches disposed of.
0.5
34.
Couple of plastic and metal pans wet stacked. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth.
0.0
40.
Clean pan exteriors-greasy residue and buildup. Clean table rims in bakery area.
0.5
43.
Handsink nearest fryers not functioning. Repair; Handswash sign needed in men`s restroom and toilet paper dispenser in disabled accesible stall missing cover-replace.
1.0
44.
Strong odor eminating from dumpster. Recommend cleaning in and around unit.
0.0
47.
Keep mops and brooms hanging on provided pegs.
0.0
49.
No documentation of approved training - no credit awarded.
Completely clean rotisserie spitz. Still have burnt on debris.
0.0
16.
Couple of containers of fried chicken partially under heat lamp at display below 135F. Keep 135F and above. Be sure to keep chicken COMPLETELY under heat sources to ensure 135F and above.
0.0
19.
Handsoap and medicine stored above clean utensils in utensil washing area. Store chemicals in a santitary manner and never above food or food contact surfaces.
1.5
40.
Clean under table rims.
0.0
49.
No documentation of approved training - no credit awarded.
Couple of boxes of raw chicken stored over precooked. Remember to keep ready to eat foods above raw. Arrange according to cook temperature.
0.0
11.
Utensils stored as clean with food and grease residue present. Thoroughly wash, rinse,and sanitize food contact surfaces.
1.5
16.
Items in hot hold display below 135F. Food reheated. Keep PHF`s 135F and above. Keep hot foods low in metal pans while in holding to ensure hot hold temperatures are maintained 135F and above. Recommend not using the metal grates in bottoms of pans.
2.0
34.
Pans wet stacked. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth.
0.5
36.
Remove all labels and residue from equipment; Repair broken trim around walk in door window.
0.5
38.
Recommend having a repair technician look at wash gauges on dishmachine.
0.0
40.
Clean table rims at 3 compartment sink. Clean vents in walk in.
0.0
43.
Replace handwash signs in women`s restrooms.
0.0
44.
Clean concrete around dumpster.
0.0
49.
No documentation of approved training - no credit awarded.
Numerous pans and utensils stored as clean but still had food residue present. Thoroughly wash, rinse, and sanitize all food contact surfaces; Wipe down slicers after every use. Food residue present; 1 bottle of sanitizer had concentrations below 200ppm Quat. Be sure to change sanitizer frequently and test regularly to ensure proper concentratioins.
1.5
35.
Remember to keep single service containers inverted when not in use to prevent adulteration.
0.0
40.
Clean door tracs of display units-old food residue.
0.0
43.
Handwash sign needed in women`s restroom in front of store.
0.0
44.
Clean around food dumster-Leakage from container.
0.0
General Comments
Keep hot foods low in metal pans while holding to ensure hot hold temperatures maintained 135F and above; An approved food safety course shall be taken before July 2009 in order to not lose 2 points off of the final sanitation score. Enroll ASAP! Recommend having more bottles of sanitizer available for employee use-1 bottle present; Exterior thermometer on cold salad display case not readily visible due to location under cutting boards. Recommend getting another thermometer for easier visiblily to be placed within display unit.
